SEAFOOD PASTA RECIPE
Shopping list
500g of mixed fish diced and ready to cook
500g washed de-bearded mussels or clams
Prawns/king prawns optional
400g of your favourite pasta
Extra virgin olive oil
Flat-leaf parsley
1 glass of white wine
3 cloves of garlic
Chopped chilli - optional
Creme fraiche - optional
Salt & pepper
4 Chopped tomatoes
Method
Preparation: 5 mins - cooking: 15 mins
Peel and chop the garlic. Wash the parsley, tear or roughly chop the leaves.
Add a generous slug of olive oil to a frying pan and warm on a medium to high heat. Add the garlic and most of the parsley; when the garlic starts to cook, turn the heat down.
(Be sure the oil doesn't burn and start smoking. If it does, drain it away and start again.)
When the garlic is almost cooked, add the seafood, wine, and seasoning. If you enjoy chilli now is the time to add it; likewise the chopped tomatoes.
Mix gently for 2 -3 minutes until the seafood is almost cooked and if included the shellfish has opened.
Put a pan of water on to heat, once it is boiling add salt. Choose your favourite pasta; linguini is my favourite. Drop in the pasta, stir and cook as per the packet's instructions.
When the pasta is ready (‘al dente' - firm to the tooth), drain, add to the frying pan of seafood on a medium heat. Stir in the pasta until it's covered in seafood and a drizzle of olive oil. Substitute creme fraiche if you prefer a creamy sauce. Season to taste.
Sprinkle the remaining parsley on top and arrange the seafood to look presentable.
Serving suggestion
Serve with your favourite white wine.
